Thursday, August 5, 2010

cauliflower au gratin

this is one of my favourite versions of cauliflower cheese. i think it's the addition of horseradish, shallot and garlic - it makes it just that little bit exciting.

this is all perfectly do-able without a thermomix, but when i was converting it to a thermomix friendly recipe, i decided i didn't want to make this without a thermomix anymore - the thermomix makes it all too easy...such is my dependence...oh, woe is me (not really)...i'm a junkie...

1 cauliflower
2 tablespoons butter
1 shallot, peeled
1 clove garlic, peeled
250 grams water
1 teaspoon stock concentrate
250 grams cream
1 to 2 tablespoons horseradish, to taste
salt and freshly ground black pepper (optional)
60 grams gruyere cheese

preheat the oven to 220°C. cut the cauliflower into small florets. reserve the stems. place the florets in varoma and set aside.

place the reserved cauliflower stems, shallot, and garlic into the thermomix bowl and chop for 3 seconds on speed 5. add the butter and saute for 3 minutes at 100°C on speed 1. pour in the water and stock concentrate. set the cauliflower filled varoma on the thermomix bowl. cook on varoma temperature for 10 minutes on speed 4. most of the liquid will have evaporated.

remove the varoma and set aside.

add the cream, horseradish, salt, and pepper to the thermomix bowl, and puree the contents on speed 8 for 15 seconds.

gently coat the cauliflower florets with the cream mixture in an ovenproof terrine or casserole.

place the cheese into the cleaned thermomix bowl and grate on speed 8 for 10 seconds.

top the cauliflower with the cheese and bake in the preheated oven for 20 minutes, or until golden brown.

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